Red Lobster Shrimp Pasta Food

RED LOBSTER SHRIMP PASTA RECIPE - (4/5)

Steps:

• Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan. Add clam juice (or chicken broth) and bring to a boil. Add wine; cook over medium high heat for 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese, cream cheese, stirring until smooth. Cook until thickened. Add shrimp back in to sauce. Heat thoroughly. Add remaining ingredients except pasta. Put pasta in a large bowl and pour sauce over pasta; toss gently to coat. Serve with additional grated parmesan cheese.

RED LOBSTER SHRIMP PASTA

Steps:

• Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice (I use the chicken broth when I'm out of clam juice); bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through. Add remaining ingredients except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese if desired.

GARLICKY SHRIMP & LOBSTER PASTA

Steps:

• In large skillet slowly melt the butter over medium-high heat.
• While it's melting add the olive oil (this should keep it from burning).
• Butter/oil should be bubbly but not browned.
• Brown the garlic in the butter/olive oil, tossing to keep color even.
• Be careful not to burn.
• Lower heat slightly and add the heavy cream& nutmeg.
• Stir, scraping bottom of the pan.
• Simmer for 3 minutes, stirring OFTEN.
• Once the cream has been incorporated thoroughly, add the cheese a little bit at a time.
• Before adding more cheese, make sure the last bit has melted into the cream mixture.
• Add the shrimp& lobster.
• This should cook fairly quickly.
• Salt& pepper to taste& toss w/cooked pasta& chopped basil.
• Excellent in the summer served with May Wine or any slightly sweet white wine.
• Also great with Peach Iced tea.

LOBSTER & SHRIMP PASTA RECIPE - (4.7/5)

Steps:

• Prepare Brandy Cream Sauce (see recipe below). Cook pasta in boiling salted water according to the directions on the package; drain and rinse with cold water to stop the cooking; set aside. Cut the lobster tails in half with kitchen shears and remove the meat from the shell (save the shells for the sauce recipe below); cut the lobster meat into ½ pieces. Season the shrimp and lobster with the salt and pepper while you heat a large skillet over high heat. When the skillet is hot, add the oil, mushrooms, shrimp and lobster then sautè and stir until the lobster and shrimp turn opaque (2-3 minutes). Reduce heat to medium and add the brandy cream sauce and green onions; bring to a boil while continuing to stir to prevent scorching the sauce. Add the cooked pasta and continue to heat and stir to thoroughly heat the pasta (add a little extra cream or milk if the sauce becomes too thick while heating the pasta). Serve Hot with a sprinkling of fresh chopped parsley. *Brandy Cream Sauce* ¼ cup of White Wine 4 threads of Saffron 1 tsp Basil, Dried ½ tsp Thyme, Dried Shells from lobster (see pasta recipe) 1 cup Heavy Cream ½ cup of Chicken Broth 1 ¼ tsp Cornstarch 2 tsp Water, cool tap 2 Tbsp Brandy Salt and White Pepper to taste PREPARATION: Combine the cornstarch and cold water in a small cup and set aside. In a 1 quart sauce pan combine the wine, saffron, basil, thyme and lobster shells; bring to a boil and simmer until reduced by half. Add the chicken broth and heavy cream and return to a boil over medium heat. Slowly whisk in the cornstarch and water mixture then reduce the heat to low and simmer for 2-3 minutes. Adjust seasoning to taste with salt and white pepper. Remove from heat and stir in the brandy, then strain out the shells with a fine mesh strainer. Note: If you are peeling your own shrimp for this dish, increase the amount you purchase to 10 oz weight. Also, to create an even richer flavor you can add the shrimp shells in addition to the lobster shells in step 2 above.

LOBSTER, SHRIMP AND SCALLOP PASTA

Steps:

• Saute all seafood in 2 oz butter until half cooked, remove and set aside.
• Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
• Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
• Mix lemon juice and cornstarch and blend into chicken stock.
• Return seafood to pan.
• Simmer 5 minutes.
• Add chopped parsley and serve over noodles.

AMAZING SHRIMP AND LANGOSTINO LOBSTER LINGUINE

Steps:

• Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.
• Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
• Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.